The effect of damaged
starch in flour milling on
the quality of baked goods -
ge
by Dr Mahmoud Riad, Egyptian Milling
Society, Secretary General
he recovery of flour ingredients from
wheat during processing isnot without
deloterious effects, High-spood rollers
and iechanical disruption of the whe
em bring about some damage to starch
_granoles. While milling procedures are
‘designed foe maximum recovery of starch
nd the minimum inelsion of ran, they
invariably result in «small hut significant
‘amount of stareh damage. Resardles of what type af milling is
used five to 12 percent of the starch granules are damaged (Viol
1902), This in tur changes flour characteristics in cough mixing
‘and bread aking. This phencmenon is also te forthe proxvetion
f noodles and trill, which are also sensitive to small changosin
starch chemistry
‘What is Damaged Starch?
Iisa starch granule that is broken up into pioces. Not only
docs it increase water absorption and affect dough chology, it
{increases food supply fo the yeast and is more susceptible to
fungal alpha amylase, Starch represents 67-68 pereent of whole
{grain wheat and between 78-82 percent of the Nour produced
{rom milling, The semi crystalline structure of the starch granule
in the grain kerel ean be damaged by mechanical operations,
particularly the milling process. Damaged starch (DS) is
‘important in bread making: it absorbs four times its weight in
‘water as compared to 04 for native sth
Damaged starch granules are also subject to preferential attack
by space enzymes (a-and amylases.
me of these enzymes are incapable of attacking an intact
granule because of the protective coating on the granules. The
term “Damaged starch” is somewhat of a misnomer a the word
“damaged” has 2 negative connotation implying something to be
avoided,
‘The importance of damaged starct
Wincresses water absorption and provides extra mutition for
the yeast. A high level of damaged starch would result i sticky
dough that produces a weak sidewall anda sticky erumb (if
‘enough amylolytic enzymes are available) The level of starch
46 | July 2017 - Milling and Grain
damage directly affets the water absorption and the dough
mixing properties of the lour and is of technological significance,
Positive and negative effects on bread quality
Infact, damaged starch should be optimised a thas both
positive and negative effects on bread quality. Increasing
‘damaged stich increases the water retention capacity of the flout:
however foo mich DS lesds ta sticky daugh, strong proofing,
and undesirable browning of crust, The-optimum DS value varies,
with the use of the flour and is greatly dependent upon the Roar
protein content, the alpha amylase activity, and the type of bread
to be made from the flour. Most baked products around the world
have specifications in tenms of quality and functionality of Nour
used, and DS is one of these specifications. lour with high DS
cannot he used for the same purpose as the one with a low DS
content.
Foust
‘Damaged starch =f (Ralls pressure)
Demag Sch (060)
Foue2Factors affecting the amount of damaged starch in the flour
(Figure W:
+ The type of wheat
+ The amount of water addition in tempering
= Rolls surface and speed,
+ Rolls spiral and differential
+ Degrev of grinding in rolls,
Rolls temperature
Milles can manipulate damaged starch (DS) content af flours
through wheat ehoies, rain preparation and mil setup and
adjustments. The wheat choice is hased on the impact of the gra
hardness: the more resistant to milling, the greater the DS. This
“hardness con be partly modified when preparing the wheat for
milling
‘At milling, parenlar attention is given tothe moisture
‘conditioning and tempering time For the sain to be milled, From
‘8 proper conditioning or selection of the wheat, it i possible to
increase or deerease the DS atthe mill Furthermore, hardiness
is higher when the protein content i higher: thus, a direct
ccorelaton between the protein content and DS. Nevertheless, the
rill set-up and adjustments are the major ways of influencing the
‘end flour DS. Ths study focuses on those aspects.
Effeets of damaged starch on the final produet:
‘Water absorption by starch that becomes damaged can improve
baking properties up to a crtical level above which properties af
four are nogatively affected. Alongside with the action already
deermined on hydtation, stare damage has an aetion on dough
plastic chamscteisti, proofing and bread erus color.
Effecis on proofing chamicteristics can be shown if we know
STAMOARS
Lug SSH
Atos
thar amylases cannot attacks native starch granule. More damage
‘means more atiacks are possible. Breaking the granule molecules
liberates water, simple sugar is present and creates: intense yeast
activity (alot of CO, coloration possibility higher.
Higher input of water allows keeping the loa fresh longer.
But simple sugar release provokes a very red erust. I intense,
‘damaged starch can be responsible for: sticky erm, no volume
bread and too red bread.
‘The impact of the starch damage on the rheological
behaviour of dough
The damage Starch bas an impact on the alveo graph curve
and the rheological properties. The Mixalab? analyses earred
fut on the flour show that an inerease i the damaged starch
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‘content results inn increase in the Water absorption capacity
approximately 0.5% hydration for each additional UCD): a
decrease of the viscosity ofthe starch paste ebtained during the
_gelatinisation process and reduced stability under heat (increased
Fiquetsetion}: indicating higher amylasic activity. Deerease of the
starch reto gradation indicating beter shel life (Figures 2 and
3),
"Thre is a clear explanation. The damaged starch presents a
‘water absorption capacity ten times greater than the native starch,
nd greater sensitivity to enzymes (the amyla
in particular)
‘The action of the amylases occurs more quickly and in a more
intensive manner. The damaged starch action impacts the whole
bread-making process. Iti essential 10 adapt and quantity
damaged starch content in agcordance with the dested end
se. The SDmatic / Mixolab® couple is perfectly suited to this,
challenge,
Conelusions:
The damaged starch cannot be avoided during the milling
process
+ It.can be controlled atthe mill level.
+ It can have a positive influence on the water absomption,
+ Ivan lead to disastrous results during bread making
+ Enzymatic methods are not simple.
+ Howey
itis necessary o ind the optimum. &
Referenees:
Ben Amara, Hamed, “SDmatie in the Mill: control and
‘optiication.” - Powerpoint presentation, Moulin Neofar—
Acacga~ Algeria, 200.
Charles Loubersae: “Damaged! starch in the fourm:
P A thesis Submitted in
partial fulliment of the reqrirements for the degree Master
lof Agribusiness Kansas State University Manhattan, Kansas
2012.
Chopin Technology JAOM Asia Pacific 2012 Manila “Prom
Wheat to Flour: Impact of Starch Damage on Processes aind How
Dalat Arnaud “The importance and impact of Starch Damage
‘and evolution of measuring methods.” Chopin Tribune, 2007: 3
to reduce the electricity bill”
48 | July 2017 - Milling and Grain